We love making vegetable stock! It’s easy, delicious and so much better than store bought. Vegetable stock can really be made with anything. We try and save all of our scraps from the week – skins of the onions and garlic, the ends/tops/stems from any vegetable or herb… You can pretty much throw anything in…
*Feel free to use an assortment of nuts of your choice! We chose to use almonds, macadamia nuts, walnuts, pecans, and a hint of shaved coconut.*
*First, we’ll teach you how to make your mushroom stock. Once we have the stock, add it in and let’s make the SOUP!*
*Prep and steam vegetables WHILE you boil your egg to save time!*
Remember: When baking the Stromboli, follow the same instructions listed above but pay attention! Cut the Spinach Stromboli into two inch slices before baking, do NOT cut the Broccoli/Ricotta! We HIGHLY recommend using Jeanine’s homemade Tomato Sauce:
*Use your judgment for the amount of cornstarch and breadcrumbs required. You will need enough to heavily coat each goat cheese ball. I recommend having a work station of 3 small bowls for the egg batter, cornstarch and breadcrumbs for a smoother dipping process. Side note: Get ready to get a little messy!*
You can absolutely bake both the burgers and fries at the same time! If so, be sure to place the eggplant on the bottom rack where the most heat radiates from. BONUS: The mixture for the creamy goat cheese spread is in here, too.
*Deglazing your pan with white wine removes the brown bits (where all of the flavor is!) from the bottom of the pan to use in your dish.*